Have you ever cooked liver soup? Then you have no idea how tasty, rich and healthy it is. I propose to cook meat soup with liver and vegetables, and appreciate its taste. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of meat soup with liver and vegetables
- Video recipe
The liver is a valuable product that contains many essential elements for the full functioning of the human body. The by-product contains copper and iron, especially a lot of vitamin A. Useful substances that make up the liver prevent the occurrence of many diseases. The product is essential for kidney health, brain function, good vision, strong teeth, thick hair, beautiful skin. Therefore, liver dishes are recommended to be consumed at least once a week. Today I propose to cook meat soup with liver and vegetables. This recipe is a complete improvisation, which was due to the insufficient amount of liver, which was not enough to prepare a full-fledged dish.
The result of the experiment soup is pretty good, which resulted in a whole publication. Pre-fried pieces of liver in tandem with meat, potatoes, carrots and tomatoes … And all this in a thick broth. Quite an unusual soup, which is its charm. If you love variety, experimentation and new recipes, then this recipe is for you.
- Caloric content per 100 g - 64 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 30 minutes
Ingredients:
- Meat (any sort) - 250 g
- Potatoes - 2 pcs.
- Canned twisted tomatoes - 4-5 tbsp
- Black peppercorns - 3 pcs.
- Vegetable oil - for frying
- Liver - 200 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
- Garlic - 1 clove
Step-by-step preparation of meat soup with liver and vegetables, recipe with photo:
1. Wash the liver, cut off the foil and cut into medium pieces.
2. In a skillet or cast iron, heat vegetable oil and fry the liver over medium heat.
3. Cook it for no more than 5 minutes, stirring, until golden brown. Then remove from the pan.
4. In the meantime, prepare the meat: cut the film with veins, wash, pat dry with a paper towel and cut into medium pieces.
5. Send it to the frying pan where the liver was fried.
6. Fry the meat over medium heat until golden brown. This process will also take no more than 5-7 minutes. Then remove it from the pan.
7. By this time, prepare the carrots: peel, wash and cut into bars.
8. Place the carrots in the skillet.
9. Fry it until golden brown, stirring occasionally. If there is not enough oil, add it, because carrots love fat and absorb it actively.
10. While the carrots are roasting, peel, wash and chop the potatoes.
11. Put it in the pan where the carrots were fried.
12. And lightly fry for a light brown crust.
13. Put all the food in a saucepan and add the peeled onion.
14. Peel, wash and chop the garlic.
15. Add garlic, twisted tomatoes, bay leaf, peppercorns, black pepper, salt to a saucepan and cover with water.
16. Place the pot on the stove and boil.
17. Simmer the soup over low heat, covered for half an hour, until all ingredients are tender and soft. At the end of cooking, remove the onion from the pan and add dried, frozen or fresh herbs if desired. Serve fresh meat soup with liver and vegetables with bread or garlic donuts.
See also a video recipe on how to cook a dietary vegetable liver soup.
